Ingredients:
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2 tbsp butter
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1 small onion, finely diced
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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3 cups beef broth
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1½ cups half-and-half (or heavy cream for a richer soup)
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1½ cups cooked corned beef, chopped or shredded
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1 cup sauerkraut, drained (rinse lightly for milder flavor)
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1 tsp caraway seeds (optional, for that classic rye flavor)
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1 cup shredded Swiss cheese (plus more for topping)
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Salt and black pepper, to taste
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Optional garnish: rye bread croutons or chopped fresh parsley
👨🍳 Instructions:
1. Sauté aromatics:
In a large pot, melt butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
2. Make the roux:
Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a light roux.
3. Add liquids:
Gradually whisk in the beef broth to avoid lumps. Bring to a simmer and cook for about 5 minutes, until slightly thickened.
4. Add the good stuff:
Stir in the half-and-half, corned beef, sauerkraut, and caraway seeds (if using). Simmer on low for 10–15 minutes, stirring occasionally.
5. Melt the cheese:
Stir in the shredded Swiss cheese and continue stirring until fully melted and smooth. Season with salt and pepper to taste.
6. Serve:
Ladle into bowls and top with extra shredded Swiss, fresh parsley, or rye croutons for crunch.
🥖 To Make Rye Croutons:
Cube a few slices of rye bread, toss with olive oil and a pinch of salt and caraway seeds, and bake at 375°F (190°C) for 8–10 minutes, until crispy.
🔁 Variations:
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Use pastrami instead of corned beef for a smoky twist.
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Make it thicker by using heavy cream and a bit more cheese.
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Add a spoonful of Russian or Thousand Island dressing to your bowl for a true Reuben flavor bomb.